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Roast Turkey Breast with Spinach-Blue Cheese Stuffing

Roast Turkey Breast with Spinach-Blue Cheese Stuffing

Roast Turkey Breast with Spinach-Blue Cheese Stuffing

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Makes 14 servings


1 frozen whole boneless turkey breast, thawed (3-1/2 to 4 pounds)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 ounces blue cheese or feta cheese
2 ounces reduced-fat cream cheese
1/2 cup finely chopped green onions
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons dried basil
2 teaspoons dried oregano
Black pepper and paprika


  1. Preheat oven to 350°F. Coat roasting pan and rack with nonstick cooking spray.
  2. Unroll turkey breast; rinse and pat dry. Place turkey between 2 sheets of plastic wrap or waxed paper. Pound turkey to 1-inch thickness using flat side of meat mallet or rolling pin. Remove and discard skin from one half of turkey breast; turn meat over so skin side (on other half) faces down.
  3. Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top. Tie closed with kitchen string.
  4. Carefully place turkey breast on rack; sprinkle with pepper and paprika. Roast 1-1/2 hours or until no longer pink in center of breast. Remove from oven; let stand 10 minutes before removing skin and slicing into 14 (1/4-inch-thick) slices.

Nutritional Information

Serving Size: 1/4-inch-thick slice
Fiber 1 g
Carbohydrate 2 g
Cholesterol 50 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 28 %
Calories 135
Protein 22 g
Sodium 144 mg

Dietary Exchange

Meat 3

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